Family & Consumer Science
Programs Courses & Careers

Course Title: Blueprint For Professional Success
Course Number: 2773/85003750
Credit: 1.00
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to assist students in making informed decisions regarding their future academic and occupational goals. Emphasis will include using current technology resources to investigate the broad range of occupations and careers in Family and Consumer Sciences. The concept includes, but is not limited to, personal decision making as it applies to careers, occupations and entrepreneurial opportunities. The purpose of this course is designed to prepare students for the workplace in the twenty-first century. The course includes developing human resources, work ethics, decision making, balancing work and family, as well as other skills. These skills are often referred to as "soft skills." Exploration of a variety of careers is highly recommended through a job shadowing experience. Development of a portfolio will provide a personal file and organizational tool for the student to transfer knowledge to a real life experience.

Course Title: Child Development
Course Number: 2612/85003100
Credit: .50
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to prepare students to understand the nature of child development from conception to school age. This course emphasizes positive development and nurturing of the family at each stage of a child's growth. Instruction and learning activities are provided in a laboratory setting using hands-on experiences with the tools and materials appropriate to the course content and in accordance with current practices. Activities may provide the application of current technology in the development of age appropriate materials, observation and simulated projects.

Course Title: Family Dynamics
Course Number: 2770/85003450
Credit: .50
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to prepare students for the roles, responsibilities, and relationships essential to functional families and to understand the nature, function, and significance of human relationships within the family/individual units. The content includes, but is not limited to, recognizing the role and importance of the family; formulation of skills in preparation for successful adult and family life; the family life cycle; development of skills to build and maintain healthy family relationships; address current issues that create stress and conflict within the family unit; recognizing the importance of balancing work and family; evaluation of the technological and social forces impact on the family - past, present, and future.

Course Title: Family, Home and Consumer Technology
Course Number: 2772/85003650
Credit: 1.00
Grade Level: 9-12

Major Concepts/Content
The Family, Home, and Consumer Technology course is designed to prepare students for the twenty-first century. Major emphasis should be placed on the latest technology as it relates to the home and family. Leadership and organizational skills are a vital part of this program. This course is designed for one year with a possible exit at the first semester and may be taught in a non-sequential order. Part I includes future trends in food and consumer technology; global food issues; impact of food technology; trends in consumer and personal finance; consumer decisions; cost of technology equipment; careers; and the impact consumer technology has on the family unit. Part II includes future trends; equipment technology; current innovative resources; clothing and housing alternatives; constraints; environmental and ecological issues and the impact on the family.

Course Title: Food Science Technology
Course Number: 2774/85003950
Credit: 1.00
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to provide a science-based foods and nutrition curriculum. The content should include (but is not limited to):
" food microbiology labs that use microscopes and other equipment; topics include microorganisms and methods of food preservation.
" conduct experiments and observations of physical and chemical changes in foods.
" identify the structures and functions of nutrients; awareness of human physiology, food chemistry labs to include emulsions, mixtures, additives, and other chemical reactions.
Instruction and learning activities are provided in a laboratory or classroom setting using hands-on experiences related to scientific experiments that have a major emphasis on foods and nutrition. This course may be implemented using the team teaching method between the Family and Consumer Sciences and Science teachers.

Course Title: Life Management Skills
Course Number: 2602/85020000
Credit: .50
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to assist students with the development of essential life management skills to enhance the quality of personal and family life. The content includes, but is not limited to, positive emotional, social, physical, and intellectual development of the individual, marriage and skill based relationship education; family and community; consumer education; nutrition; cardiopulmonary resuscitation (CPR); hazards of smoking; substance education; breast and testicular self-examination and cancer detection; human immunodeficiency virus (HIV), acquired immunodeficiency syndrome (AIDS) and other sexually transmitted diseases; and benefits of sexual abstinence and consequences of teenage pregnancy.

Course Title: Nutrition and Wellness
Course Number: 2771/85003550
Credit: .50
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to prepare students to understand the relationship between nutrition and wellness. The program also provides for selection, preparation, service and storage of foods. It allows students to use technology to practice meal management techniques directed toward nutritional food choices based on the life cycle. This course will provide an awareness of consumer issues relating to health and wellness. Classroom food laboratory activities are an integral part of this program. Safe use and care of small and large appliances, as well as, kitchen tools and equipment are practiced in a foods laboratory.

Course Title: Parenting Skills
Course Number: 2604/85003000
Credit: .50
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to prepare students for the multiple roles essential to becoming a model parent and to understand the dual roles of males and females as parents and wage earners. This course will also enhance their abilities to assist children to become effective citizens in a multicultural and technological society. The content includes, but is not limited to, parenting roles and responsibilities; nurturing and protective environments for children; positive parenting strategies; effective communication in parent/child relationships; multicultural diversity and trends in technology.

Course Title: Personal and Family Finance
Course Number: 2763/85001200
Credit: 0.50
Grade Level: 11-12

Major Concepts/Content
The purpose of this course is to give students an overview of personal and family finance concepts including the American economic system, personal and family management of resources including income, money management, saving and investing, spending and credit, the role of financial institutions and the consumer, consumer information and taxation and financial planning.

This content includes, but is not limited to, consumer rights and responsibilities, record-keeping, decision making and consumer choices, resource management, credit, taxation, wills, savings plans, investments, money management resources, insurance and contracts. Instruction includes the use of financial experts from various fields.

Course Title: Fabric Construction
Course Number: 2691/85003800
Credit: .50
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to prepare students to identify the characteristics of fibers, fabrics and textiles; to interpret consumer protection laws related to clothing and textiles; and to construct garments. Instruction and learning activities are provided in a laboratory setting using hands-on experiences with tools and materials appropriate to the course content. Activities provide instruction in using sewing tools and equipment, measuring tools, hand sewing equipment, marking devices and pressing equipment.

Course Title: Principles of Food Preparation
Course Number: 2685/85003900
Credit: .50
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to prepare students to understand the principles of food preparation, selection and storage, basic food preparation, and selection of food services. Instruction and learning activities are provided in a laboratory setting using hands-on experiences with the tools, equipment and materials appropriate to the course content and in accordance with current practices. Activities provide instruction in: the application of the principles of food preparation, food selection and storage, choosing appropriate food service for various occasions and the use of small and large appliances, kitchen tools and equipment.

Culinary Operations 1 (TP)
2752/85152000
Credit: 8.00
Grade Level: 9-12

Major Concepts/Content
The purpose of this program is a planned sequence of instruction consisting of one program with seven occupational completion points. The program requires individualized instruction and cross training in food service jobs in a laboratory setting designed for production and service. This delivery system will result in a number of related occupational completion points. The program also allows for advanced training through the five programs and articulation to culinary arts or travel and tourism.

In response to industry, strong emphasis has been given to outcomes in demonstration of personal productivity and basic skills in communication, technical reading, mathematics, and scientific principles related to the foods industry. While these are specifically addressed in the core, it is expected that review and practice will be continuous throughout the training program.

Students must complete the core or demonstrate the mastery of skills standards contained in the core before advancing in the Food Management Production and Services program.

During the first year, students will develop competence in career and job opportunities; basic food skills; personal productivity; safe, secure and sanitary work procedures; operational systems; recipes; commercial tools and equipment; principles of nutrition; front-of-the-house duties; back-of-the-house duties; food and beverage preparation. Second year students will develop competencies in career and job opportunities; basic skills; work procedures; operational systems; recipes, principles of nutrition; front-of-house and back-of-the house duties and food preparation. Culinary Operations 3 students will develop competence in career and job opportunities; basic skills; personal productivity; work procedures; operational systems; recipes; front-of-the house duties and food preparation. Year four was developed for students to develop competence in career advancement opportunities; food identification, selection and purchasing; advanced cooking and baking skills; communication skills; math skills; scientific principles of cooking and baking and quality standards of food preparation and presentation. Culinary Operations 5 was developed for students to develop competence in career advancement opportunities in professional cooking; identification, selection and purchasing food; advanced cooking skills; math skills; scientific principles of cooking and baking; management techniques; and food presentation. Culinary Operations 6 was developed for students to develop competence in advancement opportunities in professional cooking; identification, selection and purchasing food; advanced cooking skills; math skills; scientific principles of cooking and baking; management techniques; and food presentation. Culinary Operations 7 was developed for students to develop competence in management skills; food service and hospitality laws and regulations; business plans; menus; cost contr5ol techniques; guidelines and policies, physical plant layouts; marketing strategies; and career opportunities. Culinary Operations 8 was developed for students to incorporate advance nutritional education and menu planning and food preparation using their culinary skills.

Course Title: Culinary Operations 1 (TP)
Course Number: 2752/85152100
Course Title: Culinary Operations 2 (TP)
Course Number: 2753/85152200
Course Title: Culinary Operations 3 (TP)
Course Number: 2754/85152300
Course Title: Culinary Operations 4 (TP)
Course Number: 2755/85151100
Course Title: Culinary Operations 5 (TP)
Course Number: 2756/85151110
Course Title: Culinary Operations 6 (TP)
Course Number: 2759/85151120
Course Title: Culinary Operations 7 (TP)
Course Number: 2763/85151130
Course Title: Culinary Operations 8 (TP)
Course Number: 2763/85151140

Course Title: Early Childhood Education 1 (TP)
Course Number: 2724/85032110
Credit: 1.00
Grade Level: 9-12

Major Concepts/Content
The Early Childhood Education Program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the Early Childhood industry: planning, management, finance, technical and production skills; underlying principles of technology; labor, community, health, safety, and environmental issues; and developmentally appropriate practices for children birth through age eight.
Early Childhood Education 1 covers the 10 and 20 hour competencies for the Department of Children and Families and general competencies for initial employment. (Please see Special Notes of framework concerning certificates). Students will acquire competence in state rules and regulations; clean, safe and healthy learning environments; food service and nutrition education; child abuse and neglect; principles of child development; observation and recording; developmentally appropriate practices; including methods of guidance; professionalism; communication; leadership and organizational skills; community resources; career opportunities and observation and recording methods.
The second course prepares students to become preschool teachers. Students will acquire competence in activities and development of infants, toddlers, preschoolers, school age children to age eight, and special needs children.
Year three teaches the management skills of becoming a preschool teacher. Students will acquire competence in the areas of child development theories; current trends and issues; legislation; heredity; classroom management; developmentally appropriate curriculum and environments; multiculturalism; and teacher resource files.
The capstone course prepares students to be child development specialist. Students will acquire competence in the areas of mentoring; workshop development; team building, advocacy; and brain research and professional development. Year four is also available as an honors course with additional competencies.

Course Title: Early Childhood Education 1 (TP)
Course Number: 2724/85032110

Course Title: Early Childhood Education 2 (TP)
Course Number: 2725/85032120

Course Title: Early Childhood Education 3 (TP)
Course Number: 2726/85032130

Course Title: Early Childhood Education 4 (TP)
Course Number: 7608/85032140

Design Services

Course Title:Interior Design Services
Course Number:8506500
Course Title:Fashion Design Services
Course Number:8506400
Credits: 4.00
Grade Level 9-12

The Design Services cluster is designed to prepare students for initial employment or continued study in the Interior Design/Decorating industry or the Fashion industry. This cluster focuses on broad transferable skills, stresses the understanding and demonstration of the following aspects of the residential design and decoration industry and the fashion industry: planning, management, finance, technical and production skills, underlying principles of technology, labor issues, community issues, and health, safety, and environmental issues.

This cluster is a planned sequence of instruction consisting of a core, two programs (Interior Design Services and Fashion Design Services), and four completion points in each program. Students must complete the core before advancing in either of the programs. The core provides the foundation and basic skills that will enable the student to progress to either Interior Design Services or Fashion Design Services. The recommended sequence allows students to complete specified portions of the program for employment or to remain for advanced training. A student who completes the applicable competencies at each occupational completion point may either continue the training program or terminate as an occupational completer. The programs in this cluster may be offered at both secondary and post-secondary adult vocational (PSAV) levels. The programs in this cluster consist of the following courses:

Fashion Design Services:
Course Title: Design Services Core (TP)
Course Number: 8506405F
Course Title: Principles of Fashion Design Services (TP)
Course Number: 8506410
Course Title: Pattern Design Techniques (TP)
Course Number: 8506420
Course Title: Fashion Design Specialist (TP)
Course Number: 8506430

Interior Design Services:
Course Title: Design Services Core (TP)
Course Number: 8506405I
Course Title: Principles of Interior Design Services (TP)
Course Number: 8506540
Course Title: Interior Design Techniques (TP)
Course Number: 8506550
Course Title: Interior Design Specialist (TP)
Course Number: 8506560

Course Title: Family and Consumer Sciences Directed Study
Course Number: 2626/85001000
Credit: Multiple
Grade Level: 9-12

Major Concepts/Content
The purpose of this course is to provide students with additional competencies in a Family and Consumer Sciences program that will enhance their opportunities for employment in the occupation chosen by the student. The content is prescribed by the instructor based upon the individual student's assessed needs for directed study. This course may be taken only by a student who has completed, or is currently completing, all of the courses prescribed in the Course Code Directory for a specific secondary job preparatory program and needs additional study in this program. A student may earn multiple credits in this course. The content is prescribed by the instructor based upon the individual student's assessed needs for directed study. The content is prescribed by the instructor based upon the individual student's assessed needs for directed study.